A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.

A festive dish made by removing fishy odors with makgeolli and vinegar, then marinating radish in natural salt and malt syrup for a firm, chewy texture, tossed in a secret spicy-sweet gochujang sauce with fresh perilla and other ingredients.